Directions

To Make

1. Trim the hard ends of lily flowers. Tie a knot in the centre of each strand.
2. Heat oil in wok to medium-high heat. Deep fry dried bean threads until crispy, then leave aside for later.
3. Heat your claypot over medium-high heat, add oil and ginger. Let the ginger caramelise for about 30 seconds until fragrant. Add the mushrooms, 1 tsp Lee Kum Kee Light Soy Sauce and 1 tsp sugar into the wok. Stir fry until caramelised.
4. Next, add the chinese cabbage, Yensen’s Fried Tofu, wood ears and tied lily flowers, let it stir-fry for a few minutes.
5. Add Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Panda Brand Oyster Sauce, sugar and the fried dried bean threads. Stir everything together, add water. Cover the claypot, reduce the heat to medium and let it simmer.
6. Uncover the claypot and turn the heat back up to high. Add the mung bean noodles, which should soak up most of the liquid. Keep stirring until most of the liquid has evaporated. Serve with steamed rice!